Wash and soak the urad dal for 6 hours. Wash, drain and grind the soaked urad dal into a smooth and thick batter with very little water. Take it out and keep it aside. Remove the stems of green chillies. Wash and grind into a fine paste and keep aside. Wash and grate the pumpkin and squeeze out all the water. Now combine the batter with green chillies paste, grated pumpkin and salt and mix very well. Make round shape papads with a spoon on the plastic sheet and let them dry in the hot sunlight. Once they are dried remove from the sheet and store in a air tight container. Deep fry the papads in hot oil before serving.

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Hi! Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in the dreamy Switzerland. Blogging and photography have been my world for about 8 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…